Garlic Onion Mashed Potatoes
This recipe adds a wonderful new flavor to plain old mashed potatoes. Your guests will wonder what makes them taste different!
This recipe adds a wonderful new flavor to plain old mashed potatoes. Your guests will wonder what makes them taste different!
- Carbohydrate 33.67377 g
- Cholesterol 68.0875 mg
- Fat 26.093725 g
- Fiber 4.38595008695126 g
- Protein 5.504145 g
- Saturated Fat 16.403758 g
- Serving Size 1 1 Serving (263g)
- Sodium 208.33175 mg
- Sugar 29.2878199130487 g
- Trans Fat 1.811342 g
- Calories 382 calories
Step-by-step
- Boil potatoes in water until tender.
- While they're boiling, place 2 Tbsp. of the butter in a saute pan and saute the onion and garlic until browned.
- Set aside.
- Remove potatoes from heat when done and drain.
- Add the rest of the butter and mash or beat with mixers.
- Add the milk, the sour cream and the onion mixture, stirring or continue beating until desired consistency (careful not to overbeat).
- Salt and pepper to taste.
- Serve
Why do some purees turn gluey while others remain fluffy? Starch management dictates the final texture of any mashed potato dish. Leaving the skins on russet or red potatoes adds fiber and earthy flavor, but bruised cells release excess amylose into the mix. Hand-held electric beaters or manual potato mashers provide better control than food processors, which completely rupture starch granules and yield a gummy paste.
Fat delivery systems alter the richness significantly. Swapping butter for margarine reduces the saturated fat content by roughly sixteen grams per serving, though dairy-based fats carry flavor compounds more efficiently than vegetable oils. Sour cream introduces lactic acid, balancing the heavy sweetness of cooked onions and whole milk. When incorporating dairy, warm the milk and sour cream slightly before adding them to prevent the hot potatoes from seizing.
Browned aromatics require deliberate timing. Sauté the chopped onions and minced garlic in two tablespoons of butter over medium heat for eight to ten minutes until deeply golden before folding them into the drained tubers. These savory notes pair well with roasted pork loin or grilled flank steak, where the rich starches cut through dense proteins.
